Entree: Pakistan – Khyber Pakhtunkhwa – چپلی کباب ➤ Chapli Kabab (Spiced flattened beef patties pan-fried until crisp)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground beef (preferably 80/20)
- 1 large egg (1 3/4 oz (50 g))
- 1 medium onion, finely chopped, about 1 cup (150 g)
- 1 medium tomato, finely chopped, about 5 oz (140 g)
- 2 green chilies, finely chopped, about 1.0 oz (30 g) total
- 1/2 cup (15 g) fresh cilantro, chopped
- 2 tbsp (16 g) fresh mint, chopped (optional)
- 1 tbsp (7 g) toasted coriander seeds, crushed
- 1 tsp (2 g) roasted cumin seeds, crushed
- 1 tbsp (6 g) crushed dried pomegranate seeds (anardana) or 1 tbsp (15 ml) pomegranate molasses
- 1 tsp (2 g) red chili flakes
- 1 tsp (2 g) garam masala
- 1 tsp (6 g) salt, adjust to taste
- 3 tbsp (30 g) gram flour (besan) or fine cornmeal (to bind)
- 4 tbsp (60 ml) vegetable oil, for shallow frying (more as needed)
- 1/4 cup (60 ml) plain yogurt (optional, for a slightly tender result)
- Lime wedges and chopped onion, for serving

Show original ingredient measurements

- 1 lb (454 g) ground beef (preferably 80/20)
- 1 large egg (50 g)
- 1 medium onion, finely chopped, about 1 cup (150 g)
- 1 medium tomato, finely chopped, about 5 oz (140 g)
- 2 green chilies, finely chopped, about 1.0 oz (30 g) total
- 1/2 cup (15 g) fresh cilantro, chopped
- 2 tbsp (16 g) fresh mint, chopped (optional)
- 1 tbsp (7 g) toasted coriander seeds, crushed
- 1 tsp (2 g) roasted cumin seeds, crushed
- 1 tbsp (6 g) crushed dried pomegranate seeds (anardana) or 1 tbsp (15 ml) pomegranate molasses
- 1 tsp (2 g) red chili flakes
- 1 tsp (2 g) garam masala
- 1 tsp (6 g) salt, adjust to taste
- 3 tbsp (30 g) gram flour (besan) or fine cornmeal (to bind)
- 4 tbsp (60 ml) vegetable oil, for shallow frying (more as needed)
- 1/4 cup (60 ml) plain yogurt (optional, for a slightly tender result)
- Lime wedges and chopped onion, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine ground beef, egg (1 3/4 oz (50 g)), finely chopped onion, tomato, green chilies, cilantro, mint (if using), crushed coriander, crushed cumin, crushed anardana (or pomegranate molasses), red chili flakes, garam masala, salt, gram flour, and yogurt (if using). Mix thoroughly by hand until the mixture is evenly combined and slightly sticky.
2. Divide the mixture into 8 equal portions and shape each into a flat round patty about 3.5–4 inches (9–10 cm) diameter and roughly 1/2 inch (1.2 cm) thick. Press a small indentation in the center of each patty to prevent bulging during cooking.
3. Heat 2 tbsp (30 ml) vegetable oil in a heavy skillet over medium-high heat. When hot but not smoking, add 3–4 patties without crowding and fry 3–4 minutes per side, pressing gently with a spatula for even contact, until a deep brown crust forms and internal temperature reaches at least 160°F (71°C).
4. Transfer cooked patties to a paper towel–lined plate and keep warm. Add more oil as needed and repeat with remaining patties.
5. Serve chapli kababs hot with warm naan or flatbread, lime wedges, and sliced onion or chutney on the side. Leftovers refrigerate up to 2 days; reheat gently in a skillet.

1. In a large bowl combine ground beef, egg (50 g), finely chopped onion, tomato, green chilies, cilantro, mint (if using), crushed coriander, crushed cumin, crushed anardana (or pomegranate molasses), red chili flakes, garam masala, salt, gram flour, and yogurt (if using). Mix thoroughly by hand until the mixture is evenly combined and slightly sticky.
2. Divide the mixture into 8 equal portions and shape each into a flat round patty about 3.5–4 inches (9–10 cm) diameter and roughly 1/2 inch (1.2 cm) thick. Press a small indentation in the center of each patty to prevent bulging during cooking.
3. Heat 2 tbsp (30 ml) vegetable oil in a heavy skillet over medium-high heat. When hot but not smoking, add 3–4 patties without crowding and fry 3–4 minutes per side, pressing gently with a spatula for even contact, until a deep brown crust forms and internal temperature reaches at least 160°F (71°C).
4. Transfer cooked patties to a paper towel–lined plate and keep warm. Add more oil as needed and repeat with remaining patties.
5. Serve chapli kababs hot with warm naan or flatbread, lime wedges, and sliced onion or chutney on the side. Leftovers refrigerate up to 2 days; reheat gently in a skillet.